Gram’s Goulash Soup So good. So right. So much of why Penzeys is Penzeys. In a time where, for so many people, cooking traditions were falling away as families tried to adjust to two parents working, we had our grandmother Eva, Gram, cooking as a way of sharing her love for us every night. That she saw the value in keeping her immigrant parents’ recipes alive was a huge plus. She taught us what it means to cook. We were so lucky to have her in our lives. This is good soup. 2 lbs. beef stew meat (chuck, Swiss, round) 2-3 medium yellow onions 7 average sized white potatoes 3 TB. vegetable oil, divided 2-3 TB. HUNGARIAN SWEET PAPRIKA 1/8-1/4 tsp. CAYENNE PEPPER (1/4 tsp. will give the soup a bit of a bite, so use less to start if you’re not sure) 2 TURKISH BAY LEAVES 2 TB. KOSHER-STYLE FLAKE SALT (start with 1 TB. if using regular salt) 8-10 Cups water 1/2-2tsp. PENZEYS PEPPER to taste

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